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Sugar Free Cranberry Sauce

Sugar free cranberry sauce made with fresh cranberries, monk fruit/allulose, and a quick simmer for glossy, burst-berry texture. Finished with orange zest and chilled for a spoonable, bright side that complements turkey and roasts.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce
  • 12 oz fresh cranberries Use fresh cranberries for the best burst and texture.
  • 0.75 cup granular monk fruit or allulose sweetener Choose monk fruit or allulose; measure by volume for consistent sweetness.
  • 1 cup water
  • 1 tsp orange zest Zest a fresh orange; add after simmering so the flavor stays bright.
  • 0.5 tsp ground cinnamon
  • 0.25 salt Use a pinch; adjust to taste if needed after thickening.

Equipment

  • 1 cast iron skillet

Method
 

Dissolve sweetener
  1. Bring the water and granular monk fruit or allulose sweetener to a boil in a saucepan, stirring until dissolved (about 1–2 minutes). Look for the liquid to turn clear and steady with small bubbles across the surface.
Cook cranberries
  1. Add the fresh cranberries, ground cinnamon, and salt, and stir to coat (start with the pan at a boil). You should see berries tumble and begin to soften immediately.
  2. Simmer for 10–12 minutes until the berries burst and the sauce thickens. Watch for a jammy texture that coats a spoon and leaves visible burst cranberry skins.
Finish and chill
  1. Remove from heat and stir in the orange zest. The sauce should look glossy and turn slightly brighter in color.
  2. Taste and add more sweetener only if needed for your preference. The goal is a balanced tart-sweet flavor without thinning.
  3. Cool completely, then chill before serving. It should thicken further in the refrigerator into a spoonable gel.

Notes

Pro tip: simmer just until thick and jammy—cranberry sauce keeps tightening as it cools. Store covered in the fridge for up to 5 days; freeze up to 2 months (thaw overnight and stir to loosen). For a dairy-free option, this recipe is naturally dairy-free; for a lower-carb swap, choose allulose if you want a sweetness closer to sugar with fewer calories.